Trio Of Meatballs Recipe

Make the meatball mixture

In a large bowl, pour 0.25 cup whole milk over 0.5 cup breadcrumbs and let soak 5 minutes. Add 1 lb ground beef, 0.5 lb ground pork, 1 beaten large egg, 0.25 cup grated Parmesan, 2 tsp minced garlic, 2 tbsp chopped parsley, 1 tsp kosher salt and 0.5 tsp freshly ground black pepper. Mix gently with hands until just combined; avoid overworking to keep meatballs tender.

Form meatballs

Portion the mixture into three equal meatballs (about 8–9 oz / ~225–255 g each). Roll each portion between your palms into a tight, smooth ball.

Sear meatballs

Heat a large skillet over medium-high heat and add 2 tbsp olive oil. When shimmering, add meatballs and brown on all sides, turning carefully so they develop an even crust, about 8–10 minutes total. They should be nicely browned but not fully cooked through.

Finish cooking

Transfer seared meatballs to a baking sheet or ovenproof dish and finish in a preheated 350°F (175°C) oven for 10–12 minutes, or until internal temperature reaches 160°F (71°C). Keep warm while preparing sauces.

Prepare peppercorns

Coarsely crush 2 tbsp black peppercorns using a mortar and pestle or by pressing inside a zip-top bag with a rolling pin until you have varied-sized pieces.

Make the sauce

In the same skillet used for searing (wipe excess oil leaving fond), melt 1 tbsp unsalted butter over medium heat. Add 1 tbsp minced shallot and sauté 1 minute until softened. Add the crushed peppercorns and carefully pour in 2 tbsp brandy or cognac to deglaze; let the alcohol flame off if desired or simmer 30 seconds to reduce. Add 0.5 cup beef stock and simmer until reduced by about half, ~3–4 minutes. Stir in 0.25 cup heavy cream and 1 tsp Dijon mustard; simmer gently until sauce thickens slightly, about 2 minutes. Season with 0.25 tsp salt. Spoon a generous drizzle over one of the three meatballs.

Sauté aromatics

In a small saucepan, heat 1 tbsp olive oil over medium heat. Add 0.25 cup finely chopped onion and cook until translucent, about 3–4 minutes. Add 1 tsp minced garlic and cook 30 seconds until fragrant.

Simmer sauce

Stir in 1 cup crushed tomatoes and 1 tbsp tomato paste. Add 0.5 tsp dried oregano, 0.5 tsp dried basil, 0.25 tsp sugar and 0.25 tsp salt. Bring to a gentle simmer and cook, partially covered, for 10 minutes to meld flavors. Taste and adjust seasoning; stir in torn fresh basil leaves if using. Spoon this red sauce over the second meatball.

Make the blue cheese sauce

In a small saucepan over low heat, melt 1 tbsp unsalted butter. Add 1 tsp minced garlic and cook 30 seconds. Pour in 0.5 cup heavy cream and warm until just steaming (do not boil). Add 0.75 cup crumbled Gorgonzola and whisk until melted and smooth. Season with 0.25 tsp freshly ground black pepper and 0.25 tsp salt. If too thick, thin with 1–2 tbsp water or milk. Keep warm and spoon over the third meatball.

Place the three meatballs on a serving plate. Spoon the Chef's Au Poivre sauce over one meatball, the House Red Sauce over the second, and the Gorgonzola sauce over the third. Garnish with 1 tbsp chopped fresh parsley and an optional sprinkle of 1 tbsp grated Parmesan. Serve immediately.